The Green Roasting Tin by Rukmini Iyer [list of books]


  • Full Title : The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners
  • Autor: Rukmini Iyer
  • Print Length: 240 pages
  • Publisher: Vintage Digital
  • Publication Date: July 5, 2018
  • Language: English
  • ISBN-10: B07CQDN6NZ
  • ISBN-13: 
  • Download File Format: epub

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‘This book will earn a place in kitchens up and down the country’ Nigella Lawson

Seventy-five one-tin recipes: half vegan, half vegetarian, all delicious.

With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.

From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives.

 

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ingredients and refrigerate the patties. Just be sure to take the patties out of the fridge half an hour before cooking—throwing a cold patty on a grill can cause it to stick and cook unevenly. (Fish and poultry patties need to stay chilled until just a few minutes before cooking to prevent spoiling.)

Guests are due to arrive soon, so set out glasses and wine, and be sure you’ve got a corkscrew handy. If you don’t store your wines in a wine refrigerator or cool cellar, we recommend following the simple rule of 20/20: thoroughly chill white wines in the refrigerator and remove about 20 minutes before serving, or refrigerate room-temperature red wines for 20 minutes before pouring. Nonalcoholic beverages—water, juice, lemonade, iced tea, or sodas—should also be available with plenty of ice.

Now slip into your party clothes, fire up the grill, start the music, pour yourself a glass of wine, sit down, and relax until your guests arrive.

One last bit of advice: you’ve taken the effort to create a fun party, and everyone’s having a great time, so don’t break the spell. Delay most cleanup tasks until the last guest departs.

MAKING BETTER BURGERS

Whether you’re making burgers for one of the parties in this book or creating your own burgers, here are some tips that we’ve developed while working with Sutter Home Winery’s Build a Better Burger competition.

Because any ground meat dries out quickly, buy it freshly ground from a reliable butcher on the day you plan to use it; or purchase boneless meat, and grind or mince it just be-fore cooking.

To grind meat at home, cut the meat and any attached fat into 1-inch chunks and place it in the freezer—along with the grinder or food processor bowl and blade—for about 30 minutes. Partially freezing the meat not only is a safety measure but also firms the meat for easier grinding and makes the lean and fat less homogenous, producing moister, less dense patties. If using a meat grinder, put the chilled meat through the cold grinder fitted with a ¼-inch blade. If using a food processor, place small batches of chilled meat in the cold processor bowl and pulse just until the meat is minced; avoid overprocessing.

To incorporate flavor into every bite, thoroughly mix seasonings into the ground ingredients. Contrary to popular culinary myth, salting ground meat a few minutes before cooking it will not draw out the moisture and create a dry burger. For our tastes, 1 teaspoon of kosher or coarse sea salt to every pound of meat is a perfect ratio, but if you’re adding other salty components, reduce the amount of salt you use.

If making beef burgers, keep in mind that the lower the fat content, the less the flavor and the tougher the cooked patty. Ground chuck, usually around 24 percent fat, and other fatty cuts make the best patties.

When using lean meats, add a little ground fat, a bit of chilled wine or broth, and extra seasonings to keep the patties moist and flavorful.

Throughout the patty-making process, the colder you keep the mixing bowl, meat, wine, broth, and other ingredients, the better.

For a lighter texture and tender patties, handle the mixture as little as possible when mixing in seasonings, and mix with a spoon, because using your hands will warm the fat and lead to a drier, denser burger. Rinse your hands under cold running water to cool them before forming patties, and handle the mixture as little as possible to prevent compacting.

Cook patties shortly before serving, and let them rest under a foil tent for a few minutes for the juices to redistribute.

Brush the hot grill rack with vegetable oil before adding patties, to help keep them from sticking. Alternatively, brush the patties with oil before placing them on a hot grill rack.

Place patties directly over the heat source if you want them well charred on the outside and moist and juicy inside. But when grilling patties with a high fat content or dripping marinades, offset them from the fire to prevent flare-ups.

To keep all the delicious juices inside, avoid pressing down on patties with a spatula during cooking.

When topping with cheese, wait until the patties are almost done. Close the grill lid after adding the cheese, to melt it more quickly.

Burgers taste best when the buns are hot and the cut sides are lightly toasted on the grill during the last few minutes.

Once everything is ready, assemble the burgers quickly and serve immediately.

For easier eating, cut each burger in half before serving. If they are loaded with toppings, you may wish to insert a skewer into each burger half before cutting them, to hold everything in place until your guests are ready to pick them up and chow down.

PAIRING WINE WITH BURGERS

Twenty years ago, most people in the United States viewed wine as serious and intimidating, a beverage reserved for special occasions or for dining out. People were hesitant to buy and serve wine unless they were “experts.” When going out to dinner, some were afraid to order wine because they might choose the wrong one. Often, diners set aside the wine list and went straight for a more familiar beverage. Wine as a regular choice at home was almost unheard of here, although it was commonly enjoyed in the wine-growing countries of Europe.

The wine business was partly to blame. A mystique was cultivated around the enjoyment of wine, and experts touted rules to create an image of sophistication and luxury. Most of the time even the experts did not agree, but it gave everybody something to do. In 1990, Sutter Home Winery decided to put an end to this nonsense when we created the Build a Better Burger Recipe Contest and Cook-Off. We set out to take the fear factor out of the enjoyment of food and wine. And what everyday food is more familiar and less intimidating than the good old hamburger? You now see gourmet burgers in top restaurants, on television food shows, and on magazine covers—usually accompanied by a glass of wine.

Because the Sutter Home philosophy is to demystify the food and wine experience, the last thing we want to do is to suggest that with any particular burger there is one certain appropriate wine. We all have different tastes. That is why for every party in the book we have recommended several wines that we think you and your guests will enjoy paired with the starring burger and accompaniments. The bottom line is, if you like a certain food with a certain wine, that is really what it is all about.

That said, when it comes to pairing wine with food there is one key principle to remember: food changes the taste of wine. Have you ever brushed your teeth in the morning and then had a sip of orange juice soon after? The sweet toothpaste changes the taste of the orange juice, making it more sour, even bitter, less sweet, and less fruity. Certain foods can have a similar impact on the taste of wine.

If the change is profound, then the wine will not taste its best. Foods that are sweet, spicy (such as chiles), or high in umami (meaty or savory dishes) can all make the taste of wine stronger. On the other hand, salt and acidity in food can be a wine’s best friend. These tastes make wine taste milder; they are less likely to impair the taste of wine and may, in fact, bring out its best.

WHAT IS UMAMI?

Long known in Asia, umami is Japanese for “savory” or “meaty” and is one of our five basic tastes along with sweet, sour, salty, and bitter. It is found in protein-rich foods in the form of amino acid glutamates. Among foods that are high in umami are red meats, shellfish, mushrooms, tomatoes, potatoes, and cheese. Aging, curing, fermenting, and ripening foods increases the concentration of umami.

At the Sutter Home Culinary Center, when chefs prepare foods that are sweet, spicy, and high in umami, they balance the taste of those foods with a little salt or acidity, such as a squeeze of lemon juice, to bring the recipe into taste balance with the wines.

Because burgers dominant in sweet, spicy, or umami tastes, often found in Asian or Latin recipes, can make wines taste stronger, avoid pairing them with the stronger wines. Milder wines, such as Sauvignon Blanc or Pinot Grigio, are good choices. If the food is extremely sweet or spicy, mild wines with a touch of sweetness, such as Riesling, Gewürztraminer, or White Zinfandel, are better yet.

Burgers with classic European tastes, such as those with roots in French, Italian, Spanish, or Mediterranean cuisine, are not typically high in sweet, spicy, or umami tastes and thus will not adversely affect the bigger, stronger wines, such as Cabernet Sauvignon or Merlot.

Use our chart of wine and burger pairings as a general guide. We also list specific wines for appetizers, the main course (burgers and sides), and desserts in each party menu.

Chart of Wine and Burger Pairings

MILD WINES:

Chenin Blanc, Gewürztraminer, Moscato, Pinot Grigio, Riesling, Sauvignon Blanc, White Zinfandel

Burgers that are sweet, spicy, or high in umami. Especially good with burgers with Asian or Latin flavors, like the Albuquerque Chicken Burgers, Hawaii Da Kine Burgers, and Sweet-Hot Thai Burgers.

MEDIUM WINES:

Chardonnay, Sutter Home Red, White Merlot, Zinfandel

Burgers that are slightly sweet or spicy. Medium wines pair beautifully with burgers that have a sweet-and-sour relish, condiment, or spread, like the Fruit of the Vine Burgers, Pineapple Upside-Down Jerk Burgers, and Sweet and Spicy Red Fez Burgers.

STRONG WINES:

Cabernet Sauvignon, Merlot

Burgers that are only very slightly sweet and spicy and are balanced with nice acidity. Reserve these wines for big, robust burgers with bold additions, like bacon, blue cheese, mushrooms, and grilled onions. The Home on the Range Buffalo Burgers, Opa! Burgers, and Smoky-Sweet Bacon Burgers are good choices with strong wines.

A Place in the Sun

Wine Country–Style Outdoor Lunch

A vineyard … a meadow … a field … a lawn… a deck … a balcony … Pick your own favorite sunny spot, and invite some sun-loving friends for a salute to wine country. All that sunshine may become too much of a good thing after a while, so be sure there’s a shade tree, an arbor, or an umbrella close at hand.

Set the table with sunny, colorful dishes and linens. Hand-painted dishes from the wine regions of France, Italy, and Spain are popular in Napa Valley, as is more casual and richly hued pottery from Mexico and California. A simple country-style bouquet of sunflowers or other cheerful summer blooms adds to the sun-drenched theme. And warm, relaxing Spanish or Latin guitar music will complete the wine-country ambience.

Wine, naturally, is the star at any wine-country gathering. Serve those suggested in our menu, or ask guests to bring along a favorite bottle. Then pair the dishes with various wines, and share what works and doesn’t work to everyone’s taste. Even though you’re feasting in the sun, try to serve wine at a proper temperature to show it off best.

Menu

Spicy Gazpacho Shooters

with Quick-Pickled Cucumbers

Fruit of the Vine Burgers

with California Relish

Bibb Lettuce and Endive Salad

with Crisp Prosciutto, Pear, Goat Cheese, and Verjus

Summer Pearl Couscous Salad

Sutter Home Sauvignon Blanc

Sutter Home White Zinfandel

Sutter Home Zinfandel

Almond–Olive Oil Cake

with Strawberries

Sutter Home Moscato

Spicy Gazpacho Shooters

Spicy Gazpacho Shooters with Quick-Pickled Cucumbers

Enjoy shots of this zesty soup while the burgers are on the grill. Instead of the usual chopped vegetables added to gazpacho, we’ve topped the shooters with a bit of freshly pickled cucumbers. (See photo)

Serves 6

Pickled Cucumbers

½ cup peeled, seeded, and diced (⅛ inch) cucumbers

¼ cup unseasoned rice vinegar

1 tablespoon sugar

1 tablespoon minced fresh basil

Gazpacho

2 pounds vine-ripened tomatoes, cored and coarsely chopped

6 tablespoons coarsely chopped green onions, including green tops

1 red bell pepper, seeded and coarsely chopped

1 jalapeño chile, seeded and coarsely chopped

2 teaspoons coarsely chopped garlic

2 tablespoons balsamic vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon Louisiana hot sauce

1½ teaspoons kosher or coarse sea salt

½ cup mild extra-virgin olive oil

To make the pickles, combine all the ingredients in a small stainless-steel or other nonreactive bowl, cover, and refrigerate for 1 hour.

To make the gazpacho, combine the tomatoes, green onions, bell pepper, chile, garlic, vinegar, lemon juice, hot sauce, and salt in a food processor or blender and puree until very smooth. With the motor running, drizzle in the oil. Pour the mixture through a fine-mesh strainer into a pitcher; extract all the liquid by pressing the mixture with the back of a spoon until it is dry. Discard the solids. Taste and add more lemon juice, hot sauce, and salt, if desired. Cover and chill the gazpacho thoroughly.

To serve, pour the gazpacho into 18 (2-ounce) shot or cordial glasses. Alternatively, pour some of the gazpacho into 6 small glasses and offer refills. Drain the pickled cucumbers and top each shooter with a small sprinkling of them.

Fruit of the Vine Burgers

Fruit of the Vine Burgers with California Relish

Diane Sparrow of Osage, Iowa, traveled to Napa Valley to participate in Sutter Home Winery’s Build a Better Burger Cook-Offs in both 2001 and 2006. This wine-country burger was her creation in the first contest. Tomato preserves or jam are available in some supermarkets and from numerous mail-order sources. (See photo)

Serves 6

Relish

1 cup golden raisins

¼ cup Sutter Home Zinfandel

¼ cup grapeseed oil or olive oil

½ cup oil-packed sun-dried tomatoes

1 small red onion, cut into chunks

2 teaspoons kosher or coarse sea salt

4 small chipotle chiles in adobo sauce

6 tablespoons tomato preserves or jam

Patties

12 bottled brine-packed grape leaves, tough stems discarded

1 pound lean ground beef

1 pound lean ground pork

1 cup chopped seedless black grapes

6 tablespoons Sutter Home Zinfandel

1½ teaspoons kosher or coarse sea salt

1½ teaspoons crushed dried green peppercorns

¾ cup (about 3 ounces) crumbled feta cheese

2 (1 pound) loaves artisan country-style bread, preferably roasted garlic or herb flavor, sliced ½ inch thick to make 12 slices

12 crisp lettuce leaves

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the relish, combine all the ingredients in a food processor and pulse until chopped coarsely. Transfer to a bowl, cover, and refrigerate until assembling the burgers.

To make the patties, roll the grape leaves, cut the rolls into very thin strips, chop finely, and transfer to a large bowl. Add the beef, pork, grapes, wine, salt, peppercorns, and cheese. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal patties to fit the bread slices.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 minutes on each side for medium. During the last few minutes of cooking, place the bread slices on the outer edges of the rack, turning once, to toast lightly.

To assemble the burgers, on 6 of the bread slices, place 2 lettuce leaves, a patty, and a generous amount of the relish. Top with the remaining bread slices and serve.

Bibb Lettuce and Endive Salad with Crisp Prosciutto, Pear, Goat Cheese, and Verjus

Subtly sweet leaves of Bibb, Boston, or other butterhead lettuce teams with slightly bitter spears of endive in this garden-fresh mixture dressed with verjus (see sidebar). (See photo)

Serves 6

Dressing

¼ cup verjus

2 teaspoons Dijon mustard

1 teaspoon minced shallot

1 teaspoon minced fresh thyme

1 teaspoon minced fresh flat-leaf parsley

¼ teaspoon kosher or coarse sea salt

⅛ teaspoon freshly ground black pepper

3 tablespoons walnut oil

2 heads Bibb lettuce

1 head Belgian endive, preferably red variety

9 thin slices prosciutto

1 ripe but firm pear

¾ cup (about 3 ounces) crumbled fresh goat cheese

To make the dressing, combine the verjus, mustard, shallot, thyme, parsley, salt, and pepper in a small bowl and whisk to blend well. Add the oil and whisk until emulsified. Taste and add more salt and pepper, if desired. Cover and refrigerate until serving; whisk again, if necessary.

Remove any damaged outer leaves from the lettuce and tear the remaining leaves into 2- to 3-inch pieces. Cut off the root end of the endive and separate into individual spears. Wash the lettuce and endive in cold water and spin dry. Lay out on paper toweling or an absorbent kitchen towel and roll to wrap up. Refrigerate until well chilled.

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Lay the prosciutto in a single layer on the baking sheet. Bake, turning once, until browned and crisp, 5 to 15 minutes, depending on the thickness of the slices. Carefully remove the prosciutto to a paper towel to cool, and then break into 2- to 3-inch pieces.

Core the pear. Cut it into thin lengthwise slices.

Combine the lettuce, endive, and pear in a serving bowl. Add just enough of the dressing to coat the leaves and toss. Add the prosciutto and half of the cheese and gently toss again, being careful not to break the delicate prosciutto. Taste and add more salt and pepper, if needed. Sprinkle on the remaining cheese and serve.

Verjus is the tart, unfermented juice from wine grapes; if you can’t locate it in your markets, substitute 2 tablespoons Champagne vinegar or another mild white vinegar, and increase the oil in the dressing to 6 tablespoons.

Summer Pearl Couscous Salad and Bibb Lettuce and Endive Salad

Summer Pearl Couscous Salad

Pearl couscous, also sold as Israeli or Middle Eastern couscous, is a small round pasta that is about the size of peas when cooked. (See photo)

Serves 6

2 cups pearl couscous

¼ cup finely grated lemon zest

½ cup freshly squeezed lemon juice

3 tablespoons Champagne vinegar or unseasoned rice vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon kosher or coarse sea salt

1½ cups diced (about pea size) seeded English cucumber

6 tablespoons diced (about pea size) red onion

1½ cups fresh sweet corn kernels

4 teaspoons minced garlic

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh flat-leaf parsley

1½ cups halved Sungold, Sweet 100, or other flavorful cherry tomatoes

Bring a large pot of salted water to a boil. Add the couscous, and cook, stirring frequently, just until al dente, about 10 minutes. Drain, rinse with cold water to cool, and drain again well.

Combine the couscous, lemon zest, lemon juice, vinegar, oil, and salt in a large stainless-steel or other nonreactive bowl, and toss to blend thoroughly. Stir in the cucumber, onion, corn, garlic, mint, and parsley. Gently fold in the tomatoes. Taste and add more lemon juice and salt, if desired. Transfer to a serving bowl and serve at room temperature.

Almond–Olive Oil Cake

Almond–Olive Oil Cake with Strawberries

This moist and not-too-sweet cake served with a spoonful of fresh berries makes a perfect ending to a wine-country meal. Packaged ground almonds (often labeled almond meal) are available in many health food stores and specialty supermarkets such as Trader Joe’s and Whole Foods. You can also grind whole almonds in a food processor; use raw almonds (not blanched or roasted) and pulse a little bit at a time just until they are the texture of cor

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